20.11.06

oh snap

ginger snaps to die for
ginger snaps are a necessity this time of year in my opinion. dont get me wrong, they are delicious year round, but now when it is cold (for some) and you have a cup of hot tea or coffee that is just begging to have a little something dunked in it, this is everywhere you want to be. these gingersnaps are thin and crisp, sweet and spicy and just that darn good. eliot and i shared a few during our afternoon fika last week, and then i had a few more (five...) that evening. ok, so they are dangerously addictive. but dont worry because this recipe makes the kind of dough that you keep in the freezer. if you have weak self control like myself, only slice off three or four and bake them. they are also perfect for that unexpected visitor. warm the oven, put on the kettle for tea, slice a few of these and in twelve minutes you sit down for a lovely visit over tea and cookies. i found this recipe last year on marikos blog and have been using it ever since. i promise dear readers, that soon i will give you more than cookie and dessert recipes. just bear with me, i have been having so much fun baking that it is hard not to share. ok, here you go. enjoy.

Chez Panisse Gingersnaps

8 ounces unsalted butter
1 1/4 cup + 2 Tbsp. sugar
1/2 tsp. vanilla extract
2 small eggs or 1 1/2 large eggs
1/3 cup molasses
3 cups all-purpose flour
2 1/2 tsp. baking soda
1/2 tsp. salt
2 1/2 tsp. cinnamon
2 1/2 tsp. ground ginger
1/8 tsp. ground black pepper

Cream butter until soft. Add sugar, and beat until light and fluffy. Add vanilla and eggs, and beat until fluffy. Add molasses and beat until well-incorporated. Sift the dry ingredients, and add to the mixture. On low speed, mix until it all just comes together. Line a 9" x 5" loaf pan with plastic wrap, so that some hangs over the outsides. Press the dough into the bottom of the pan. Pack it tightly, and try to make the top as level as possible. Cover the dough with the plastic overhangs. Freeze until very firm, preferably overnight. Unwrap and remove dough from the pan. Slice brick into thin slices, no more than 1/8". Place on a parchment-lined sheetpan and bake at 350 degrees until the edges turn dark brown, about 12 minutes.

11 comments:

Shari said...

hello hannah!

oh my goodness do these sound delicious. coming from chez panisse they have to be, right?!! looks like some gingersnap baking is in my near future. xo shari

Lorrie said...

Hi Hannah-
I found your blog today and I think its super cute and lovely!
Keep the recipes coming.
-Lorrie

beth said...

i can vouch for the tastey-goodness of these snaps. (perhaps i should stage a "drop by" so as to get one...hmm...)

Jackie said...

Yum! Love a good ginger snap!

mariko said...

Glad you like them! They do make a TON, don't they? And I only recently learned of that "snap" term, so I am delighted you used it (though I probably still don't REALLY get how you're supposed to use it. I am so old).

lynne said...

being a huge fan of ginger anything..i had to try these right away. they are awesome. thanks, hannah for the great recipes! i have a great soft spice biscotti for you!
lynne

Morgan said...

Thanks for sharing the recipes. Can't wait to try them out.

jennifer {creatingfromscratch} said...

Love your blog - and am going to make these gingersnaps tomorrow!

leta joy said...

I made these yesterday and they have been getting rave reviews. Thanks!

Beth said...

Love. These. Cookies.

I made two batches of these and they made up about 1/3 of my total holiday baking. They are delicious and definitly worthy of gifting!

I also made 3 batches of your russian teacakes and they are also extremely delicious! Another 1/3 of my baking!

You saved me from the 'same'ole' cookie rut!

Beth

mipmup said...

this is the second year i've made this recipe and they always are a big hit. highly recommended!